Sarson Ka Saag

Sort, clean and prep the greens. To know the list, swipe up!

Wash the greens to get rid of the mud clinging to the stems. To know more, swipe up!

Add the washed greens to a pressure cooker.

Add other chopped vegetables - radish, onions, tomatoes, ginger and garlic.

Add chopped green chilies, red chili powder, asafoetida and salt.

Pour in water.

Cover and pressure cook on medium-high heat for 6 to 7 minutes or till the greens soften.

Open the lid after the pressure settles down naturally. Let the greens mixture cool to room temperature.

Add some of the greens and the cooking liquid to a blender jar.

Add maize flour (fine cornmeal).

Working in batches, blend to your preferred consistency.

Pour the pureed greens in a deep-sided pot or in the cooker.

Simmer for 25 to 30 minutes, stirring occasionally. Adjust the seasonings, if required.

For tempering, heat oil or ghee in a pan. Add chopped onions. To know more, swipe up!

Lightly brown the onions.

Add cooked sarson ka saag and simmer for a few minutes or until the saag becomes hot.

Serve hot sarson ka saag, preferably with makki ki roti and some jaggery cubes. For more recipes, visit